Restaurant-Style Hummus

Published May 1, 2008.
From Cook's Illustrated.

Why this recipe works:

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and… read more

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.

Makes about 2 cups

We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tasting). The hummus can be refrigerated in
an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes
separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Create New Collection

Organize your Favorites With Collections

Favorite Collections let you organize your favorite ATK content. Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example.

Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection.